Guess Whos Coming To Brunch |
|
 |
Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
I love omelets. Omelets let you go crazy in the kitchen. I do, do the traditional folded jobs now and then but my favorites are what I call my skillet omelets. I use a cast iron skillet and saute the ingredients that need that done and then mix them in a bowl with the eggs and return the lot to the skillet over a very low flame, cover and cook. Read more . All of the flavors mix so nicely this way. I got tired of the snails eating my garden and I got tired of not having escargot to eat; as I can’t buy those nice little cans of escargot you get. So I turned the garden pest into escargot. The snails here are Achatina fulica or Giant African Land Snails that measure about 4” long. In the US or Europe you get one of the Helix types, which are smaller, but they are all edible. If you want to do DIY escargot message me and I’ll give you some web pages to look at. Well, I caught a bunch of snails and put them in a cage and they laid eggs; lots and lots of eggs; hundreds of eggs that grew and then grew some more. Now I’m up to my rear bumpers in escargot; life is so hard. Now I invent recipes for escargot; the stress. You can only eat so much traditional French Escargots à la bourguignonne . This is one way to prepare escargot. You could do this recipe with chunks of Kielbasa or such but where’s the fun in that? This is not a macho thing, my daughter eats escargot. This recipe is for two eaters or three picky types or four folks on Weight Watchers. Bon Appetite mon amie. Ingredients:
• 5 – 6 fresh eggs, depending on size. |
• 1 tbs olive oil or butter, to coat skillet. |
• 1 stalk celery, remove strings and slice thin. |
• 5 – 6 broccoli florets, cut to small chunks, depending on size. |
• 1 small onion, chopped. |
• 1 pod of garlic, diced fine. |
• 1 pinch basil. |
• about 2 tbs butter. |
• 1 medium tomato, small cubed |
• 2 - 3 tbs pitted and chopped kalamata olives (use basic ripe olives if you must). |
• 1/4 cup fresh or dried & soaked mushrooms, chopped. |
• 1 med red bell pepper, chopped. |
• 2 – 3 small med hot chilies, seeded and chopped (optional) |
• 3 strips of smoked bacon, chopped. |
• 12 – 24 canned escargot (depending on size and your taste), well drained. |
• 3 tbs dry white wine. |
• 2 tbs corn meal. |
• 1/4 - 1/2 cup grated swiss cheese. you can use other cheese but swiss is best. |
• salt & fresh ground pepper to taste. |
Directions:
1. 1. In a 12” cast iron skillet heat the olive oil and cook the bacon a bit.
2. 2. Add the onion, garlic, escargot, bell and chili peppers and cook until onion is translucent.
3. 3. Remove from heat and let cool just a bit.
4. 4. While things are cooking give the eggs a good beating in a mixing bowl then add all the ingredients except the butter, cheese and what’s in the skillet and fold well.
5. 5. When the stuff in the skillet has cooled just a bit add it to the mixing bowl and fold the whole lot together gently but thoroughly .
6. 6. Return the skillet to the stove over a VERY low flame, drop in the butter and when that bubbles a bit add the contents of the mixing bowl and spread around evenly; cover tightly and cook for 10 to 15 minutes, depending on how hot the flame.
7. 7. Uncover, sprinkle the Swiss cheese around evenly and cover. For five minutes with the burner OFF.
8. Move to a plate and serve with maybe a sprig or two of parsley for garnish and a Costa del Sole to wash it down. My 16 year old daughter often says “Dad, your omelets look strange but they taste great”. I can live with that. “The truth will set you free. But first, it will piss you off”. Gloria Steinem
|
|